Changes in the chemical parameters during the production of água-mel from Portugal

Detalhes bibliográficos
Autor(a) principal: Miguel, Maria
Data de Publicação: 2018
Outros Autores: AAZZA, Smail, Antunes, Maria Dulce, Faleiro, Maria Leonor
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.1/12406
Resumo: Agua-mel is a honey-based traditional product typically produced in southern Portugal. The evolution of some parameters during its production using two distinct containers (aluminium and stainless steel with a water cooling system) and two heating sources (gas heating and electricity) were evaluated. All parameters, except moisture, increased over time, reaching a 'plateau' after 8 h of heating. Moisture, free acidity, HMF (hydroxymethylfurfural), colour, melanoidins, phenols and glucose depended on the producer and procedure for obtaining agua-mel. Kinetic parameters and correlation coefficients were determined. In general, changes in parameters during agua-mel production followed zero- and/or first-order kinetics, depending on the producer and heating system.
id RCAP_0a498e373f2565bf6cfb5e049dc79458
oai_identifier_str oai:sapientia.ualg.pt:10400.1/12406
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Changes in the chemical parameters during the production of água-mel from PortugalContainer typeFirst-order kineticHeating typeZero-order kineticDieta mediterrânicaAgua-mel is a honey-based traditional product typically produced in southern Portugal. The evolution of some parameters during its production using two distinct containers (aluminium and stainless steel with a water cooling system) and two heating sources (gas heating and electricity) were evaluated. All parameters, except moisture, increased over time, reaching a 'plateau' after 8 h of heating. Moisture, free acidity, HMF (hydroxymethylfurfural), colour, melanoidins, phenols and glucose depended on the producer and procedure for obtaining agua-mel. Kinetic parameters and correlation coefficients were determined. In general, changes in parameters during agua-mel production followed zero- and/or first-order kinetics, depending on the producer and heating system.Fundacao para a Ciencia e a Tecnologia; Ministerio da Agricultura, Mar, Ambiente e Ordenamento do Territorio (Portugal) [Programa Apicola Nacional] - Medida 6ATaylor & FrancisSapientiaMiguel, MariaAAZZA, SmailAntunes, Maria DulceFaleiro, Maria Leonor2019-03-12T11:28:28Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/12406eng1947-633710.1080/19476337.2018.1513076info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:24:22Zoai:sapientia.ualg.pt:10400.1/12406Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:03:46.351275Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Changes in the chemical parameters during the production of água-mel from Portugal
title Changes in the chemical parameters during the production of água-mel from Portugal
spellingShingle Changes in the chemical parameters during the production of água-mel from Portugal
Miguel, Maria
Container type
First-order kinetic
Heating type
Zero-order kinetic
Dieta mediterrânica
title_short Changes in the chemical parameters during the production of água-mel from Portugal
title_full Changes in the chemical parameters during the production of água-mel from Portugal
title_fullStr Changes in the chemical parameters during the production of água-mel from Portugal
title_full_unstemmed Changes in the chemical parameters during the production of água-mel from Portugal
title_sort Changes in the chemical parameters during the production of água-mel from Portugal
author Miguel, Maria
author_facet Miguel, Maria
AAZZA, Smail
Antunes, Maria Dulce
Faleiro, Maria Leonor
author_role author
author2 AAZZA, Smail
Antunes, Maria Dulce
Faleiro, Maria Leonor
author2_role author
author
author
dc.contributor.none.fl_str_mv Sapientia
dc.contributor.author.fl_str_mv Miguel, Maria
AAZZA, Smail
Antunes, Maria Dulce
Faleiro, Maria Leonor
dc.subject.por.fl_str_mv Container type
First-order kinetic
Heating type
Zero-order kinetic
Dieta mediterrânica
topic Container type
First-order kinetic
Heating type
Zero-order kinetic
Dieta mediterrânica
description Agua-mel is a honey-based traditional product typically produced in southern Portugal. The evolution of some parameters during its production using two distinct containers (aluminium and stainless steel with a water cooling system) and two heating sources (gas heating and electricity) were evaluated. All parameters, except moisture, increased over time, reaching a 'plateau' after 8 h of heating. Moisture, free acidity, HMF (hydroxymethylfurfural), colour, melanoidins, phenols and glucose depended on the producer and procedure for obtaining agua-mel. Kinetic parameters and correlation coefficients were determined. In general, changes in parameters during agua-mel production followed zero- and/or first-order kinetics, depending on the producer and heating system.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-01-01T00:00:00Z
2019-03-12T11:28:28Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.1/12406
url http://hdl.handle.net/10400.1/12406
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 1947-6337
10.1080/19476337.2018.1513076
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799133272102404096

Registros relacionados